Coffland Corp: How Roasters Heighten the Sweetness of Coffee

The coffee flavor profile contains a sweet twist

There are a lot of characteristics that come to mind when you think of coffee. Think of the flavor profile: there’s a list of distinctive and individual tastes that any coffee lover can perceive. One of the most understated, but relevant, is the sweetness of a good roast. Without any sugar added, coffee itself has a distinctive sugary profile in its taste. This characteristic is fundamental for coffee lovers.

But who is responsible for the preservation and enhancing of this sweetness? How do they manage to preserve it in the resulting product? The process begins right before the coffee is roasted. Professional and amateur rosters know that the characteristics of the coffee are developed according to the temperature in the roasting. This process generates chemical changes in the coffee beans to ensure the flavor profile’s correct development on each batch and creates the sweetness necessary for a good brew.

But don’t fool yourself: the main component of coffee taste is bitter and, regardless of roasting, this flavor will stay as the main one. Yes, caffeine is mostly the source of the bitter flavor you feel in your cup, and it can be a tad overpowering. The roasting process enhances all product qualities and often generates a vast array of flavors, according to the nature of the bean and the roasting level. These levels create distinctive changes in the sweet flavor profile. For example, the darker the roast is, the less likely is to present any sweetness. For that reason, roasters do a previous study of the beans to find the best roasting temperature and duration, to enhance all the profile flavors, including sweetness.

Roasters know that the sweet flavor comes from caramelization through heat. For that reason, when they decide on the kind of roasting they want for their beans, they consider this factor: lighter roasts tend to be sweeter, as the beans are subject to lower temperatures for small periods of time, giving the sugar’s chemical compounds time to caramelize. This is important because, even though soft roasting generates it sometimes, the sweetness gets lost or overpowered by other profiles, such as fruity tangs in some beans, when it’s not properly developed.

Darker roasts are often said to remove all sweetness of the coffee, and while that can be the case sometimes, this is not entirely accurate. According to the roasting time and the bean's original characteristics, you can preserve some of the sweetness that comes from caramelization, even in darker roasts. The contact with water will aid the process, and although they are going to be mild, the presence of sweet profile flavors will be there.

Want to experiment and learn how a perfectly roasted coffee, with all the inherent sweetness, tastes? Then you must contact Coffland Corp! They are professional roasters with over 40 years of coffee production family tradition. All their experience in the different sectors of this business and all those insider tricks ensure success. They know how to enhance and preserve the flavor for their products and offer incredible varieties for your business. Contact them now!